41: 570 The wiping cloth sanitzer bucket in the center kitchen area was reading at 0ppm. Corrective Actions: The manager on site replaced the sanitizing solution in the bucket as recommended. Ensure that all sanitizer solution is maintained at the proper concentration accoridng to manufacturer or regulation instructions.
44: 1960 The facility had multiple dish items stacked in the rear in a manner that prevent proper air drying. The pans where tightly stacked on their sides or in a way where no water would drip out during storage.
This ocdcured in the rear drying rack and under the prep tables in front. Corrective Actions: The manager was made aware of the issue and will correct by allow all dish items to air dry completly before stacking. Ensure that all food contact surfaces are free of any remaining residue before setting up for air drying.
49: 1800 The non-food contact surface equipment of tjhe facility to include the prep tables, racks, hot box shelving and other areas around the tables were heavily soiled with food debris, residue and other debris. Corrective Actions: Non-food contacts surfaces shall be maintained free of excess build up and cleaned as often as necessary to limit the build up present. When preparing food items on a soiled table that has not been wiped down properly there is a risk of cross-contamination of those food items from the equipment if contact occurs.
Recommend when down time occurs to have staff wipe down table tops at an increased frequency and to wipe down other equipment items when food flow is at the lowest point.
55: 3180 The general facility of the environment was in need of cleaning in all areas to include: warewashing station, prep stations, behind and around grill equipment, serving lint and under coolers. These areas had a collected food debris, residue, trash and other soilage items on the floor, wall to floor junction and other areas. Corrective Actions: Clean at an increased frequency to eliminate excess debris, food and other sources of harborage conditions from the food service environment.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Guacamole
42 °F
Cold Holding
Shredded Beef
152 °F
Hot Holding
Pico
40 °F
Cold Holding
Carnitas
40 °F
Cold Holding
Pico
46 °F
Cooling
Corn Salsa
40 °F
Cold Holding
Brown Rice
156 °F
Hot Holding
White Rice
165 °F
Hot Holding
Shredded Cheese
39 °F
Cold Holding
Grilled Chicken
175 °F
Cooking
Grilled Chicken
160 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Chemical
50
Chlorine
120 °F
Sani-Bucket
Chemical
0
Quaternary Ammonia
3-Compartment Sink
Chemical
200
Quaternary Ammonia
No records found
Equipment Temperatures
Description
Temperature
3-Door Cooler
38 °F
Walk-in Cooler
40 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
